I’d been searching for gluten free wraps at my grocery store and could never find anything that I really liked, so I was curious when I came across this recipe. I’ve modified it a bit to make it easier (blend it all in your blender instead of whisking like crazy). It’s easier than I thought it’d be to whip up a batch of wraps, and they freeze well too, so you can double it and be set for a while.

We used these for shredded chicken tacos, but you could use them in place of crepes for a yummy breakfast or dessert.. Bonus – they’re *kinda* healthy.

Heat small nonstick skillet (mine was a 6-inch, but 8 works too) over medium heat. When hot, pour in about 1/8 cup of batter and swirl to coat the bottom. Flip when it starts to bubble like the top of a pancake – about 30 seconds). Cook the other side for about 20 seconds and remove to a plate.

Repeat with the rest of the batter.

To freeze, allow to cool completely, then wrap tightly and lay flat. Defrost in the fridge overnight before using.

This is a breakfast game changer right here, especially if you’re avoiding gluten or are trying to stick to a paleo diet.. Not to mention they’re EASY to make. All you need is a microwave and a toaster! You can make one or a bunch of them. You can change up the seasoning. Brilliant! I’m thinking of making some for my 3 year old when she gets off her oatmeal bender, but I’ll have to pretend it’s “raisin bread” since that’s apparently an acceptable thing to put in her mouth. Most picky eater!

These ones are cinnamon raisins, but you could do an herb mix, or add garlic powder and pop an egg on top.. Add some sugar free bacon, and you have my heart!

Thanks so much to Erin over at Living Lean With Erin for this great recipe. Check out all her super healthy recipes!

Stir everything together in a small bowl. Transfer to a ramekin that’s been sprayed with non-stick spray. Microwave for 30 seconds then remove when it’s cool enough to handle. Slice in half and toast. Top with almond butter, have a party, make it with other seasonings, add an egg.. the sky’s the limit!

This! I’m putting in a bit of effort to avoid grains and dairy (ok, not 100%, just cutting it down for now).. So when I found this paleo no-oats-meal, I had to play around with the recipe, and I’m in love! It’s sweet, creamy, and delicious. L loved it just as much as I did. Now to figure out how to hide some veggies in it for her, since she’ll eat all of like 1 baby carrot in a week.

This is comfort food and nourishment in a bowl, definitely with more protein than your average bowl of oats. Stay tuned for some variations on this fabulous basic recipe.

Optional add-ins or toppings:You can add in any of these items to make different flavors:Fruit, like diced apple or blueberriescinnamon or nutmegPumpkin pureenutsseeds

Blend all ingredients until smooth, then transfer to a small saucepan set over medium-low heat. Or blend right in the pot with an immersion blender.Stir constantly until the mixture starts to thicken and just barely starts to bubble – about 4 minutes.Remove from heat, pour into a bowl or two and top with whatever strikes your fancy.Enjoy!